CN113080426A

CN113080426A - Flavor development peptide and preparation method thereof

Info

Publication number: CN113080426A
Application number: CN202110379878.0A
Authority: CN
Inventors: 崔春; 吴静
Original assignee: South China University of Technology SCUT
Current assignee: South China University of Technology SCUT
Priority date: 2021-04-08
Filing date: 2021-04-08
Publication date: 2021-07-09
Anticipated expiration: 2041-04-08
Also published as: CN113080426B

Abstract

The invention discloses a flavor development peptide and a preparation method thereof. The method comprises the following steps: mixing lactic acid, divalent metal oxide, amino acid or oligopeptide to obtain a mixture, and heating under stirring to obtain the taste peptide. The invention takes lactic acid and amino acid or oligopeptide as raw materials, and prepares the taste peptide with the functions of increasing the saline taste of salt and increasing the delicate flavor of monosodium glutamate by a high-temperature heating method under the catalysis of a divalent metal oxidant. The flavor-developing peptide has remarkable effects of improving the delicate flavor, salty flavor, overall taste, thick flavor, sustainability and the like of the food seasoning, and can be used as a food seasoning base material or a flavoring agent.

Description

Flavor development peptide and preparation method thereof

Technical Field

The invention relates to the field of flavor peptides, and in particular relates to a flavor peptide and a preparation method thereof.

Background

Salt (sodium chloride) and monosodium glutamate (sodium glutamate) are two important base materials in human seasonings, but chronic diseases such as cardiovascular and cerebrovascular diseases caused by the intake of high-content sodium ions are serious problems facing the current society. The reduction of sodium ion uptake has received increasing attention. At present, "low sodium salt" in which potassium ions are substituted for sodium ions has been widely popularized, but with the increase of patients with "hyperkalemia", people are aware that potassium ions bring great burden to the kidney, and panic of people suffering from "hyperkalemia" is caused. Therefore, it has become a hot and difficult point of current research to reduce the intake of sodium ions by searching for high-concentration and high-efficiency flavoring agents or flavor enhancers (enhancing fresh and salty taste).

The taste peptide is a small molecular peptide synthesized by various amino acids or obtained by hydrolyzing protein through enzyme, and has the advantage of endowing the base material of the seasoning with mellow and more durable mouthfeel, so the taste peptide becomes an important means for enhancing the flavor of the seasoning. The taste-developing peptide not only can enhance the sensory property and the nutritional property of food, but also has certain biological activity function, and is a hot spot concerned by the condiment industry at present and even for a long time in the future. The enzymatic hydrolysis is a main approach for preparing the taste peptide, namely, foodstuff such as chicken, soybean, wheat and the like is subjected to enzymatic hydrolysis to prepare a hydrolysis mixture, but the components of an enzymatic hydrolysate are complex, so that the separation, purification and identification of the taste peptide are difficult, the exact action of each taste peptide is not known enough, and further the industrial production of the taste peptide as a base material is difficult to further improve. The synthetic preparation of the flavor-developing peptide provides an effective way for improving the quality and benefit of the industrial development of the flavor-developing peptide.

Lactylated amino acids or lactylated oligopeptides are a class of naturally occurring, safe, flavor enhancers. The first identification of lactoylated phenylalanine in cheese by Stefano Sforza in 2008 was found by italian investigator; finland researchers Eric Frerot identified the lactoylated amino acid content in soy sauce as 135mg/kg, and then more and more scholars found lactoylated amino acids in other cheese products, ham and other foods, so that lactoylated amino acids or lactoylated oligopeptides have attracted wide interest of scholars all over the world. The PNAS journal reports the detection of the presence of lactoylated leucine, lactoylated tyrosine, lactoylated tryptophan, lactoylated valine, lactoylated methionine and lactoylated glycine in human plasma and indicates that lactoylated amino acids are a class of mammalian metabolites that are found anywhere in nature. Patent CN 1159146a discloses that amino acid derivatives of the N-lactoyl-X type structure are very useful flavor ingredients for preparing flavor compositions and enhancing the flavor of foods. Lactoylated amino acids or lactoylated oligopeptides have been identified as a flavour enhancer which plays an important role in the taste of food products.

The synthesis method of lactoylated amino acid or lactoylated oligopeptide mainly comprises a microbial fermentation method and an enzymatic synthesis method. Lactic acid bacteria are the only microorganisms reported to synthesize lactoylated amino acids or lactoylated oligopeptides at present, but the synthesis rate is low; it is reported that carboxypeptidase and cytoplasmic nonspecific dipeptidase 2 are enzymes for synthesizing lactoylated amino acids or lactoylated oligopeptides, but the two enzymes are expensive and have low synthesis rate; therefore, the methods for synthesizing lactoylated amino acids or lactoylated oligopeptides reported at present are not suitable for industrial production.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide the flavor peptide and the preparation method thereof.

The invention provides a simple and efficient preparation method of flavor-presenting peptide (lactoylated amino acid or lactoylated oligopeptide) and flavor-enhancing effect on freshness and saltiness.

The flavor development peptide lactoylated amino acid or lactoylated oligopeptide provided by the invention has the effects of increasing the salty taste of salt and increasing the delicate flavor of monosodium glutamate.

The purpose of the invention is realized by at least one of the following technical solutions.

The preparation method of the taste-presenting peptide provided by the invention comprises the following steps:

mixing lactic acid, divalent metal oxide, amino acid or oligopeptide, and heating under stirring to obtain the taste peptide.

Further, the mixture comprises, in terms of mole fraction:

further, the molar fraction of the lactic acid is 14-18 parts, and the molar fraction of the amino acid or oligopeptide is 1-3 parts.

Preferably, the molar fraction of the lactic acid is 16 parts, and the molar fraction of the amino acid or oligopeptide is 2-3 parts.

The lactic acid is one or more of D-lactic acid, L-lactic acid and DL-lactic acid.

Further preferably, the lactic acid is L-lactic acid.

Further, the amino acid is one or more of glycine, alanine, valine, leucine, isoleucine, methionine (methionine), proline, tryptophan, serine, tyrosine, cysteine, phenylalanine, asparagine, glutamine, threonine, aspartic acid, glutamic acid, lysine, arginine, histidine, β -alanine, ornithine, hydroxylysine, hydroxyproline, asparagine, taurine, glycylproline, homocitrulline, citrulline, sarcosine, α -aminoadipic acid, γ -aminobutyric acid, β -aminoisobutyric acid, α -aminobutyric acid, glutamine, thiocystine, kynurenine, arginosuccinic acid, and 1-aminocycloalkylcarboxylic acid.

Further, the oligopeptide is more than one of glutathione, carnosine and anserine.

Further, the oligopeptide is an animal or plant protein hydrolysate and has a molecular weight of less than 1000 Da.

Further, the divalent metal oxide is one or more of magnesium oxide, calcium oxide, and zinc oxide.

Furthermore, the mole fraction of the lactic acid is 16 parts, and the mole fraction of the divalent metal oxide is 0-0.6 part. The divalent metal oxide is a catalyst.

Furthermore, the lactic acid is 16 parts by mole, and the water is 16-48 parts by mole.

Preferably, the selected mole fraction is 16 parts, and the mole fraction of water is 40-48 parts.

Further, the temperature of the heating treatment is 70-150 ℃, and the time of the heating treatment is 1-8 hours.

Preferably, the temperature of the heating treatment is 90-120 ℃, and the time of the heating treatment is 1-6 hours.

Further preferably, the temperature of the heating treatment is 90-120 ℃, and the time of the heating treatment is 1-3 hours.

The invention provides a flavor development peptide prepared by the preparation method. The flavor peptide has functions of increasing salt taste and increasing monosodium glutamate delicate flavor.

The invention takes lactic acid and amino acid or oligopeptide as raw materials, and prepares the flavor peptide with special flavor by a high-temperature heating method under the catalysis of a divalent metal oxidant.

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) the method has the advantages of simple process, low production cost, short period, high synthesis rate and the like.

(2) The lactoylated amino acid or lactoylated oligopeptide disclosed by the invention can enhance the delicate flavor, salty flavor, burst feeling, thick flavor, sustainability and overall mouthfeel of food, and can be used as an efficient flavoring agent.

Drawings

FIG. 1 is a schematic representation of the reaction of lactic acid and phenylalanine.

FIG. 2a and FIG. 2b are HPLC chromatogram and standard curve chart of lactoyl phenylalanine standard, respectively;

FIG. 3 is a graph showing the synthesis rate of lactoyl phenylalanine in example 1, wherein the lactic acid content is 6 mol%, the catalyst content is 0 mol%, the phenylalanine content is 1 mol%, and the water content is 0 mol%, and the reaction is carried out at 100 ℃ for 1-3 hours;

FIG. 4 is a graph showing the synthesis rate of lactoyl phenylalanine in example 2, wherein the lactic acid content is 6 mol%, the catalyst content is 0 mol%, the phenylalanine content is 1 mol%, and the water content is 90 mol%, and the mixture is heated at 70 ℃ for 1-8 hours;

FIG. 5 is a graph showing the synthesis rate of lactoyl phenylalanine in example 3, wherein the lactic acid content is 6 mol%, the catalyst content is 0 mol%, the phenylalanine content is 4 mol%, and the water content is 0 mol%, and the reaction is carried out at 80 ℃ for 1-6 hours;

FIG. 6 is a graph showing the synthesis rate of lactoyl phenylalanine in example 4, wherein the lactic acid content is 6 mol%, the catalyst content is 0 mol%, the phenylalanine content is 4 mol%, and the water content is 90 mol%, and the mixture is heated at 70 ℃ for 1-8 hours;

FIG. 7 is a graph showing the synthesis rate of lactoyl phenylalanine in example 5, wherein the lactic acid content is 6 mol%, the magnesium oxide content is 1 mol%, the phenylalanine content is 1 mol%, and the water content is 0 mol%, and the mixture is heated at 80 ℃ for 1-6 hours;

FIG. 8 is a graph showing the synthesis rate of lactoyl phenylalanine in example 6, wherein the lactic acid content is 6 mol%, the calcium oxide content is 1 mol%, the phenylalanine content is 1 mol%, and the water content is 90 mol%, and the mixture is heated at 100 ℃ for 1-3 hours;

FIG. 9 is a graph showing the synthesis rate of lactoyl phenylalanine in example 7, wherein the lactic acid content is 6 mol%, the zinc oxide content is 1 mol%, the phenylalanine content is 4 mol%, and the water content is 0 mol%, and the mixture is heated at 120 ℃ for 1-3 hours;

FIG. 10 is a graph showing the synthesis rate of lactoyl phenylalanine in example 8, wherein the lactic acid content is 6 mol%, the calcium oxide content is 1 mol%, the phenylalanine content is 4 mol%, and the water content is 90 mol%, and the mixture is heated at 100 ℃ for 1-3 hours;

FIG. 11 is a graph showing the synthesis rate of lactoyl phenylalanine in example 9, wherein the lactic acid content is 20 mol%, the catalyst content is 0 mol%, the phenylalanine content is 1 mol%, and the water content is 0 mol%, and the reaction is carried out at 100 ℃ for 1-3 hours;

FIG. 12 is a graph showing the synthesis rate of lactoyl phenylalanine in example 10 after heating 20 parts by mole of lactic acid, 0 parts by mole of catalyst, 1 part by mole of phenylalanine, and 90 parts by mole of water at 70 ℃ for 1 to 8 hours;

FIG. 13 is a graph showing the synthesis rate of lactoyl phenylalanine in example 11, wherein the lactic acid content is 20 mol%, the catalyst content is 0 mol%, the phenylalanine content is 4 mol%, and the water content is 0 mol%, and the reaction is carried out at 100 ℃ for 1-3 hours;

FIG. 14 is a graph showing the synthesis rate of lactoyl phenylalanine in example 12, wherein the lactic acid content is 20 mol%, the catalyst content is 0 mol%, the phenylalanine content is 4 mol%, and the water content is 90 mol%, and the mixture is heated at 150 ℃ for 1-3 hours;

FIG. 15 is a graph showing the synthesis rate of lactoyl phenylalanine in example 13 after heating at 120 ℃ for 1 to 3 hours with 20 mol parts of lactic acid, 1 mol part of magnesium oxide, 1 mol part of phenylalanine and 0 mol part of water;

FIG. 16 is a graph showing the synthesis rate of lactoyl phenylalanine in example 14, in which lactic acid (20 mol fraction), calcium oxide (1 mol fraction), phenylalanine (1 mol fraction) and water (90 mol fraction) were heated at 100 ℃ for 1 to 3 hours;

FIG. 17 is a graph showing the synthesis rate of lactoyl phenylalanine in example 15, wherein the lactic acid content is 20 mol%, the zinc oxide content is 1 mol%, the phenylalanine content is 4 mol%, and the water content is 0 mol%, and the mixture is heated at 100 ℃ for 1 to 3 hours;

FIG. 18 is a graph showing the synthesis rate of lactoyl phenylalanine in example 16, wherein the lactic acid content is 20 mol%, the calcium oxide content is 1 mol%, the phenylalanine content is 4 mol%, and the water content is 90 mol%, and the mixture is heated at 100 ℃ for 1 to 3 hours;

FIG. 19 is a graph showing the synthesis rate of lactoyl-phenylalanine in example 17, wherein the lactic acid content is 16 mol%, the calcium oxide content is 0.3 mol%, the phenylalanine content is 2 mol%, and the water content is 46 mol%.

FIG. 20 is a graph showing the flavor enhancement intensity of lactoyl phenylalanine in a NaCl/MSG mixed solution, a NaCl solution, and chicken breast broth at different concentration gradients.

FIG. 21 is a graph showing the effect of lactoyl phenylalanine in different concentration gradients on the flavor persistence, taste and body taste of a NaCl/MSG mixed solution, a NaCl solution and chicken breast broth.

Detailed Description

The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.

Example 1:

a method for preparing taste peptide, as shown in figure 1, comprises the following steps:

(1) adding 6 mole fraction of lactic acid, 0 mole fraction of catalyst (divalent metal oxide, the same below) and 1 mole fraction of phenylalanine into a reaction flask, adding 0 mole fraction of water, stirring, heating to 100 deg.C, reacting for 1-3 hr to obtain reaction mixture, and sampling once every 1 hr.

(2) Identification of lactoylphenylalanine in the reaction mixture using standards and HPLC analysis:

the reaction mixture was subjected to high performance liquid analysis under the following conditions: the mobile phase A liquid is 0.1% (V/V) trichloroacetic acid-water solution; the mobile phase B solution is 0.1% (V/V) trifluoroacetic acid-acetonitrile solution, and the detection wavelength is as follows: 220nm, column temperature: 30 ℃, flow rate: 1ml/mim, the amount of sample was 10. mu.l.

The mobile phase was subjected to gradient change as shown in table 1.

TABLE 1

Time/min	0	20	25	26	30
						A％	80	55	55	80	80

In table 1, a% represents the volume percentage of mobile phase a liquid to the sum of mobile phase a liquid and mobile phase B liquid.

As can be seen from FIG. 2a, under these conditions, the time to peak of lactoylphenylalanine was 6.695 min.

(3) The synthesis rate of lactoylphenylalanine in the reaction mixture was calculated using a lactoylphenylalanine standard curve:

FIG. 2b is a lactoyl phenylalanine standard curve, which is plotted from a liquid phase diagram of a series of concentration gradient lactoyl phenylalanine standards. The abscissa represents the concentration of the formulated solution and the ordinate represents the absorbance value of the substance at 220 nm. The lactoylphenylalanine synthesis rate was obtained according to the following formula.

The synthesis rate of lactoyl phenylalanine is equal to the mole fraction of lactoyl phenylalanine after reaction/mole fraction of phenylalanine before reaction

As is clear from FIG. 3, the synthesis rate of lactoylphenylalanine decreased with time under the conditions of 6 mole fraction of lactic acid, 0 mole fraction of catalyst, 1 mole fraction of phenylalanine, and 0 mole fraction of water, and heating at 100 ℃ for 1 to 3 hours. When the mixture is heated for 1 hour, the synthesis rate of the lactoyl phenylalanine is highest.

Example 2:

(1) adding 6 mole fractions of lactic acid, 0 mole fraction of catalyst, 1 mole fraction of phenylalanine and 90 mole fractions of water into a reaction flask, stirring and heating to 70 ℃ for reacting for 1-8 hours to obtain a reacted mixture, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 4, under the conditions of 6 mole fraction of lactic acid, 0 mole fraction of catalyst, 4 mole fraction of phenylalanine, 90 mole fraction of water, and heating at 70 ℃ for 1-8 hours, the synthesis rate of lactoylphenylalanine increased and then decreased with time. When the mixture is heated for 6 hours, the synthesis rate of the lactoyl phenylalanine is highest.

Example 3:

(1) adding 6 mol parts of lactic acid, 0 mol part of catalyst, 4 mol parts of phenylalanine and 0 mol part of water into a reaction bottle, stirring and heating to 80 ℃ to react for 1-6 hours to obtain a reacted mixture, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 5, under the conditions of 6 mole fraction of lactic acid, 0 mole fraction of catalyst, 4 mole fraction of phenylalanine, 0 mole fraction of water, and heating at 80 ℃ for 1 to 6 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. When the mixture is heated for 3 hours, the synthesis rate of the lactoyl phenylalanine is highest.

Example 4:

(1) adding 6 parts by mole of lactic acid, 0 part by mole of catalyst, 4 parts by mole of phenylalanine and 90 parts by mole of water into a reaction flask, stirring, heating to 70 ℃, heating for 1-8 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 6, under the conditions of 6 mole parts of lactic acid, 0 mole part of catalyst, 4 mole parts of phenylalanine, 90 mole parts of water, and heating at 70 ℃ for 1-8 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. When the mixture is heated for 6 hours, the synthesis rate of the lactoyl phenylalanine is highest.

Example 5:

(1) adding 6 mol parts of lactic acid, 1 mol part of magnesium oxide, 1 mol part of phenylalanine and 0 mol part of water into a reaction bottle, stirring and heating to 80 ℃ to react for 1-6 hours to obtain a reacted mixture, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 7, under the conditions of 6 mole parts of lactic acid, 1 mole part of magnesium oxide, 1 mole part of phenylalanine, and 0 mole part of water, and heating at 80 ℃ for 1 to 6 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. When the mixture is heated for 3 hours, the synthesis rate of the lactoyl phenylalanine is highest

Example 6:

(1) adding 6 parts by mole of lactic acid, 1 part by mole of calcium oxide, 1 part by mole of phenylalanine and 90 parts by mole of water into a reaction flask, stirring, heating to 100 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 8, the synthesis rate of lactoyl phenylalanine increases and then decreases with time under the conditions of 6 mole parts of lactic acid, 1 mole part of calcium oxide, 1 mole part of phenylalanine, and 90 mole parts of water, and heating at 100 ℃ for 1 to 3 hours. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 7:

(1) adding 6 mol parts of lactic acid, 1 mol part of zinc oxide, 4 mol parts of phenylalanine and 0 mol part of water into a reaction bottle, stirring, heating to 120 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As is clear from FIG. 9, the synthesis rate of lactoyl phenylalanine decreased with time under the conditions of 6 mole parts of lactic acid, 1 mole part of zinc oxide, 4 mole parts of phenylalanine, and 0 mole part of water heated at 120 ℃ for 1 to 3 hours. The synthesis rate of lactoyl phenylalanine was highest at 1 hour of heating.

Example 8:

(1) adding 6 parts by mole of lactic acid, 1 part by mole of calcium oxide, 4 parts by mole of phenylalanine and 90 parts by mole of water into a reaction flask, heating at 100 ℃ for 1-3 hours, stirring, heating to 100 ℃ for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 10, the synthesis rate of lactoylphenylalanine increased and then decreased with the lapse of time under the conditions of 6 parts by mole of lactic acid, 1 part by mole of calcium oxide, 4 parts by mole of phenylalanine, and 90 parts by mole of water heated at 100 ℃ for 1 to 3 hours. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 9:

(1) adding 20 parts by mole of lactic acid, 0 part by mole of catalyst, 1 part by mole of phenylalanine and 0 part by mole of water into a reaction bottle, stirring, heating to 100 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 11, the synthesis rate of lactoylphenylalanine decreased with time under the conditions of 20 parts by mole of lactic acid, 0 parts by mole of catalyst, 1 part by mole of phenylalanine, and 0 parts by mole of water heated at 100 ℃ for 1 to 3 hours. The synthesis rate of lactoyl phenylalanine was highest at 1 hour of heating.

Example 10:

(1) adding 20 parts by mole of lactic acid, 0 part by mole of catalyst, 1 part by mole of phenylalanine and 90 parts by mole of water into a reaction flask, stirring, heating to 70 ℃, heating for 1-8 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 12, under the conditions of 20 mole parts of lactic acid, 0 mole parts of catalyst, 1 mole parts of phenylalanine, 90 mole parts of water, and heating at 70 ℃ for 1-8 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 6 hours of heating.

Example 11:

(1) adding 20 mol portions of lactic acid, 0 mol portion of catalyst, 4 mol portions of phenylalanine and 0 mol portion of water into a reaction bottle, stirring, heating to 100 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from fig. 13, under the conditions of 20 parts by mole of lactic acid, 0 parts by mole of catalyst, 4 parts by mole of phenylalanine, and 0 parts by mole of water, and heating at 100 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 12:

(1) adding 20 parts by mole of lactic acid, 0 part by mole of catalyst, 4 parts by mole of phenylalanine and 90 parts by mole of water into a reaction bottle, stirring, heating to 150 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 14, under the conditions of 20 mole parts of lactic acid, 0 mole parts of catalyst, 4 mole parts of phenylalanine, 90 mole parts of water, and heating at 150 ℃ for 1-3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 13:

(1) adding 20 mol parts of lactic acid, 1 mol part of magnesium oxide, 1 mol part of phenylalanine and 0 mol part of water into a reaction bottle, stirring, heating to 120 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from fig. 15, under the conditions of 20 mole parts of lactic acid, 1 mole part of magnesium oxide, 1 mole part of phenylalanine, and 0 mole part of water, and heating at 120 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 14:

(1) adding 20 parts by mole of lactic acid, 1 part by mole of calcium oxide, 1 part by mole of phenylalanine and 90 parts by mole of water into a reaction flask, stirring, heating to 100 ℃, heating for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from fig. 16, under the conditions of 20 parts by mole of lactic acid, 1 part by mole of calcium oxide, 1 part by mole of phenylalanine, and 90 parts by mole of water, and heating at 100 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 15:

(1) stirring and heating 20 mol parts of zinc oxide, 1 mol part of zinc oxide, 4 mol parts of phenylalanine and 0 mol part of water in a reaction bottle to 100 ℃ for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 17, under the conditions of 20 mole parts of lactic acid, 1 mole part of zinc oxide, 4 mole parts of phenylalanine, and 0 mole part of water, and heating at 100 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 16:

(1) 20 parts by mole of lactic acid, 1 part by mole of calcium oxide, 4 parts by mole of phenylalanine and 90 parts by mole of water are stirred and heated to 100 ℃ for 1-3 hours to obtain a mixture after reaction, and a sample is taken every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 18, under the conditions of 20 parts by mole of lactic acid, 1 part by mole of calcium oxide, 4 parts by mole of phenylalanine and 90 parts by mole of water, and heating at 100 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with the lapse of time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

Example 17:

(1) stirring 16 mol portions of lactic acid, 0.3 mol portion of calcium oxide, 2 mol portions of phenylalanine and 46 mol portions of water in a reaction bottle, heating to 100 ℃ for 1-3 hours to obtain a mixture after reaction, and sampling once every 1 hour.

the process was in accordance with example 1.

the synthesis rate calculation is consistent with example 1.

As can be seen from FIG. 19, under conditions of 16 mole parts of lactic acid, 0.3 mole fraction of calcium oxide, 2 mole parts of phenylalanine, 46 mole parts of water, and heating at 100 ℃ for 1 to 3 hours, the synthesis rate of lactoylphenylalanine increased first and then decreased with time. The synthesis rate of lactoyl phenylalanine was highest at 2 hours of heating.

The above examples 1-19 illustrate that the method of the present invention can synthesize lactoylphenylalanine, the reaction process of which is shown in FIG. 1; furthermore, the rate of synthesis of lactoylphenylalanine is a function of time, temperature, catalyst type and concentration, and reaction mixture concentration. Lactic acid can ring form esters in the heating process, and lactoyl phenylalanine can continue to react with the substrate concentration with the prolonging of the reaction time, so that the synthesis rate is reduced. Too high a temperature or excessive catalyst can promote the synthesis of lactoyl phenylalanine to the side product. The purpose of adding water into the reaction mixture is to prolong the time for synthesizing the lactoyl phenylalanine and delay the synthesis rate of the by-products. From the perspective of synthesis rate, the method of the present invention can effectively synthesize lactoylated amino acids or lactoylated oligopeptides, and has high synthesis rate. From the process perspective, the process of the invention has the advantages of simple operation, low production cost and short production period.

Example 18: measuring the flavor enhancing effect of the short peptide by using an artificial sensory evaluation method:

the sensory panel consisted of 10 sensory evaluators (5 men and 5 women) trained.

1) Taste threshold and taste intensity of synthetic peptide (lactoyl phenylalanine) in NaCl and MSG (sodium glutamate) mixed solution, NaCl solution, chicken breast broth.

The mixture of NaCl and MSG is a mixed solution of 0.30 wt% of sodium glutamate and 0.35 wt% of NaCl, and the concentration of the NaCl solution is 0.35 wt%. The chicken breast broth is prepared by boiling chicken breast meat 1 weight part and water 10 weight parts for 30min, cooling, filtering, and collecting filtrate.

The experimental group is the corresponding solution added with the standard flavor peptide, for example, a mixed solution containing 0.30% sodium glutamate and 0.35% NaCl with lactoyl phenylalanine concentration of 0.08% (w/v, unit g/mL) is prepared first, the solution is diluted until no flavor enhancing effect is achieved, and the comparison is carried out with the mixed solution of 0.30% sodium glutamate and 0.35% NaCl without flavor peptide in the blank group. The evaluation method of lactoyl phenylalanine in NaCl solution and chicken breast broth was the same as that in the mixed solution of NaCl and MSG. The sensory evaluator tasted the delicate flavor of the NaCl and MSG mixed solution, the salty flavor of the NaCl solution, and the delicate flavor of the chicken breast broth, respectively, and scored the corresponding flavor intensity to be 10 points full.

As can be seen from Table 2, in the mixed solution of 0.30% sodium glutamate and 0.35% NaCl, the threshold value for increasing the freshness of lactoyl phenylalanine is 25 μ g/kg; in NaCl solution, the salt increasing threshold value is 50 mug/kg; in the chicken breast broth, the freshness increasing threshold value is 12.5 mug/kg, which indicates that the lactoyl phenylalanine is a taste peptide with high-efficiency taste-enhancing effect.

TABLE 2 taste enhancement threshold of lactoylphenylalanine in each solution

2) The effect of synthetic peptide (lactoyl phenylalanine) on taste, body taste, sustainability in NaCl and MSG mixed solutions, NaCl solutions, chicken breast broth:

the evaluation method was the same as described above. The sensory evaluation panel needs to evaluate the flavor intensity of each prepared solution, and the evaluation indexes comprise the following sensory characteristics: mouthfeel (overall perception of taste in the mouth), body (assessor evaluates food 10 seconds after it is tasted), sustainability (sensory effect or flavour enhancement that can be sustained, assessor evaluates food 25 seconds after it is tasted).

As can be seen from fig. 20 and 21, lactoyl phenylalanine has an influence on the taste, body taste, and sustainability of the NaCl and MSG mixed solution, NaCl solution, and chicken breast broth. In the concentration range shown, lactoyl phenylalanine can enhance the basic taste of food such as umami taste and umami taste, and simultaneously improve the overall taste and thick taste of the food in the oral cavity. At higher concentrations, lactoyl phenylalanine significantly enhances the taste persistence; at lower concentrations, lactoyl phenylalanine shortens the taste persistence, i.e. releases the oral taste in a short time, enhancing the "burst" of the taste. The above results indicate that lactoyl phenylalanine is effective in enhancing the overall taste, body, duration, etc. of the taste, and can be used as a food seasoning base or flavor enhancer.

The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.

Claims

1. A method for preparing an odorant peptide, comprising the steps of:

mixing lactic acid, divalent metal oxide, amino acid or oligopeptide to obtain a mixture, and heating under stirring to obtain the taste peptide.

2. The method of claim 1, wherein the mixture comprises, in mole parts:

3. the method for producing gustducin according to claim 1, wherein the amino acid is one or more of glycine, alanine, valine, leucine, isoleucine, methionine, proline, tryptophan, serine, tyrosine, cysteine, phenylalanine, asparagine, glutamine, threonine, aspartic acid, glutamic acid, lysine, arginine, histidine, β -alanine, ornithine, hydroxylysine, hydroxyproline, asparagine, taurine, glycylproline, homocitrulline, sarcosine, α -aminoadipic acid, γ -aminobutyric acid, β -aminoisobutyric acid, α -aminobutyric acid, glutamine, thiocysteine, kynurenine, argininosuccinic acid, and 1-aminocycloalkylcarboxylic acid.

4. The method for preparing gustducin according to claim 1, wherein the oligopeptide is one or more of glutathione, carnosine and anserine.

5. The method of claim 1, wherein the oligopeptide is an animal or plant protein hydrolysate, and the molecular weight of the oligopeptide is less than 1000 Da.

6. The method of claim 1, wherein the divalent metal oxide is one or more of magnesium oxide, calcium oxide, and zinc oxide.

7. The method of claim 1, wherein the temperature of the heat treatment is 70-150 ℃ and the time of the heat treatment is 1-8 hours.

8. The method of claim 7, wherein the temperature of the heat treatment is 90-120 ℃ and the time of the heat treatment is 1-6 hours.

9. The method of claim 8, wherein the temperature of the heat treatment is 90-120 ℃ and the time of the heat treatment is 1-3 hours.

10. A taste peptide produced by the production method according to any one of claims 1 to 9, which has an effect of increasing salty taste of salt and an effect of increasing umami taste of monosodium glutamate.